**Pineapple Glaze** • 1 cup Canned Pineapple Juice • 1/2 cup Diced Pineapple • 1 Sweet Vidalia Onion diced • 3 tbsp Soy Sauce • 2 tbsp Brown Sugar • 1 tbsp Sesame Oil • Kosher Salt
**Instructions** 1. In a large bowl, combine the bread and milk and let soak for 1 hour. 2. Add finely chopped bacon to the bread mixture. Add the pork beef, brown sugar, and salt and mix with your hands until evenly combined. Let this mixture sit for 2 hours at room temperature. 3. Meanwhile prepare the pineapple glaze. In a large saucepan, combine the pineapple juice, pineapple, onion, soy sauce, and brown sugar. Bring to a boil over medium-high heat, stirring occasionally, about 12 minutes. Cut the heat to a simmer and cook, stirring, until the onions soften, 20-25 minutes. Transfer the mixture to a blender and blitz until smooth. Add the sesame oil and blend until incorporated. Taste the glaze and season with salt if necessary. 4. Preheat the oven to 375 F. Line a rimmed baking sheet with parchment. Spread the meat mixture onto a large sheet of plastic wrap and pat it out into a 9×13 inch rectangle, it should be around 1/2 inch thick. 5. Place the peeled eggs in a row, lengthwise, across the middle of the rectangle. Roll tightly around the eggs using the plastic wrap so you get a rolled meatloaf with eggs in the centre. Remove the plastic wrap and transfer the embutido to the prepared baking sheet. 6. Bake, brushing the embutido with the pineapple glaze, every 7 minutes, until the internal temperature reaches 155 F, 30-35 minutes. 7. Remove from the oven, slice and serve with steamed rice.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/filipino-beef-pork-meatloaf-embutido-recipe/).
**Ingredients**
• 4 cups Cubed Stale White Bread
• 1/2 cup Whole Milk
• 1 cup Bacon finely chopped
• 1/2 lb Ground Pork
• 1/2 lb Ground Beef
• 2 tbsp Brown Sugar
• 2 tsp Kosher Salt
• 4 Hard Boiled Eggs
**Pineapple Glaze**
• 1 cup Canned Pineapple Juice
• 1/2 cup Diced Pineapple
• 1 Sweet Vidalia Onion diced
• 3 tbsp Soy Sauce
• 2 tbsp Brown Sugar
• 1 tbsp Sesame Oil
• Kosher Salt
**Instructions**
1. In a large bowl, combine the bread and milk and let soak for 1 hour.
2. Add finely chopped bacon to the bread mixture. Add the pork beef, brown sugar, and salt and mix with your hands until evenly combined. Let this mixture sit for 2 hours at room temperature.
3. Meanwhile prepare the pineapple glaze. In a large saucepan, combine the pineapple juice, pineapple, onion, soy sauce, and brown sugar. Bring to a boil over medium-high heat, stirring occasionally, about 12 minutes. Cut the heat to a simmer and cook, stirring, until the onions soften, 20-25 minutes. Transfer the mixture to a blender and blitz until smooth. Add the sesame oil and blend until incorporated. Taste the glaze and season with salt if necessary.
4. Preheat the oven to 375 F. Line a rimmed baking sheet with parchment. Spread the meat mixture onto a large sheet of plastic wrap and pat it out into a 9×13 inch rectangle, it should be around 1/2 inch thick.
5. Place the peeled eggs in a row, lengthwise, across the middle of the rectangle. Roll tightly around the eggs using the plastic wrap so you get a rolled meatloaf with eggs in the centre. Remove the plastic wrap and transfer the embutido to the prepared baking sheet.
6. Bake, brushing the embutido with the pineapple glaze, every 7 minutes, until the internal temperature reaches 155 F, 30-35 minutes.
7. Remove from the oven, slice and serve with steamed rice.